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Prep Time:

15 Minutes

Cook Time:

45 Minutes


3 Servings



About the Recipe

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  • 1 cup uncooked split mung beans

  • ½ cup uncooked white basmati rice (rinse with water until water runs clear)

  • 1 tablespoon of ghee (can substitute sesame oil)

  • 1 tablespoon fresh grated ginger root or 1 teaspoon dried ginger powder

  • 2 bay leaves

  • 1 teaspoon each black mustard seeds, cumin, and turmeric powder

  • Optional: ½ teaspoon each coriander powder, fennel, and fenugreek seeds

  • Optional: 1 pinch hing (also called asafoetida or asafetida)

  • 6 cups water

  • ½ teaspoon salt (rock salt or Himalayan pink salt is best)

  • Optional: 1 small handful fresh chopped cilantro leaves


Step 1

Rinse the mung beans until the water runs clear.

Step 2

Bring mung beans to a boil in 4 cups of water and then turn them off. Allow to rest for 1 to 2 hours in the boiled water, then drain and rinse.

Step 3

Heat a large pot on low-to-medium heat and add the ghee or sesame oil, followed by all the spices (except the bay leaves), and roast for a few minutes, stirring constantly. This roasting will enhance the flavor. Keep a close eye on the spices to make sure they do not burn.

Step 4

Add mung beans and rice and stir again.

Step 5

Add water and bay leaves and increase the heat of the stove.

Step 6

Bring to a boil and boil for 10 minutes.

Step 7

Turn heat to low, cover pot, and cook until mung beans and rice become soft (about 30 to 40 minutes).

Step 8

Add cilantro leaves as a garnish just before serving, if desired. Add salt to taste.

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